"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegetable Barley Soup Recipe

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This recipe for Vegetable Barley Soup, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vivian Fahey
Added: Friday, April 17, 2009


2 quarts vegetable or chicken broth
1 cup uncooked barley
1 large onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cups diced tomatoes or 1 (14.5 oz) can diced tomatoes with juice
1 - 15oz. can dark kidney beans, drained
3 bay leaves
3 tbsp. Italian seasonings
3 cloves garlic, minced
2 cups fresh vegetables - peas, corn or string beans
Salt and pepper to taste

Heat broth in a large pot, add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil, cover and simmer for 90 minutes. Add additional veggies, cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.




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